Name: Stewed vegetables 🥔
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: International
Ingredients: Onion - 2 pcs.; Chilli - 1 pcs.; vegetable marrow - 2 pcs.; Eggplant - 2 pcs.; Garlic - 3 clove; Ground black pepper to taste; Pepper red - 3 pcs.; Parsley to taste; Dill fresh to taste; Sunflower oil - 3 tbsp.; Salt to taste; Tomatoes - 5 pcs.; Paprika to taste; Sugar to taste; Green onion g; Zucchini - 2 pcs.

Stewed vegetables are cooked without water in the chopped flesh of ripe tomatoes with spices. Young eggplants, zucchini, bell peppers, and onions are well-suited.

Peel and cut the onion into large pieces, like apple slices for a pie. In a pan, heat 1 tbsp. oil and fry the onion until golden.

Wash the pepper, remove the seeds and cut it into large pieces. Add them to the onion and fry together.

If you like spicy food, add chopped hot pepper to the pan. Salt, pepper, add paprika and sugar.

Wash zucchini and eggplant and cut into thick slices. Sprinkle them with 2 tbsp. oil and toss to cover them with breading.

Fry them in a separate pan until golden brown on both sides. Do not overcook them, they should be al dente.

Blanch the tomatoes in boiling water and remove the skin. Remove the seeds and white parts, and puree the pulp with a blender.

Finely chop the garlic and add it to the onion-pepper mixture. Pour tomato puree into the vegetables and mix.

Bring the mixture to a boil, then reduce the heat. Cover the pan with a lid and simmer for about 40 minutes, stirring occasionally. You can not add water, but if the sauce is too thick, you can add a few tablespoons of water.

At the end, taste the sauce and, if necessary, adjust the seasoning.

Cut the zucchini and eggplant into small pieces and add them to the pan. Mix well and heat until ready.

Transfer the vegetables to a plate and sprinkle with chopped parsley, dill and green onions. Serve hot or cold, with fresh bread. Bon appetit!

Stewed vegetables 🥔

Russian

A classic combination of the most affordable and simple vegetables creates a very tasty and light salad. Thinly shred the vegetables, add the homemade dressing, and then place under a press for 2-3 hours. You can leave it even longer; it will only get better. Under the pressure of the weight, the vegetables will release their juice, which is delicious on its own. Once mixed with the aromatic dressing, the result is simply mouthwatering.

Classic "Provencal" Cabbage Recipe

Ukrainian

Pickled tomatoes with vinegar are among the most beloved homemade preserves, always finding their place on the winter shelf. These tomatoes combine the pleasant tartness of vinegar, a subtle saltiness, and the characteristic aroma of spices, creating a bright, balanced, and very "wintery" flavor. Thanks to a well-chosen marinade, such tomatoes keep perfectly even until the next season, without losing their shape, color, or richness. This preserve is versatile: pickled tomatoes make an ideal accompaniment to potatoes, meat dishes, homemade sausages, or pilaf. They are served at festive tables alongside other pickles, added to vegetable platters, or simply enjoyed as a tangy condiment for hot dishes. This is precisely the recipe that brings back the scent of summer in the middle of winter – simple, reliable, and always successful.

Pickled Tomatoes with Vinegar for Winter

Cauliflower fritters with hard cheese are a delicate, airy, yet rich dish that will pleasantly surprise even those who are usually indifferent to cabbage. Thanks to the finely chopped cauliflower, the fritters have a soft and almost creamy texture inside, while a golden crust makes them especially appetizing. Hard cheese adds a distinct flavor and a slight saltiness, creating a harmonious combination with the vegetables. Cauliflower fritters pair wonderfully with chicken, turkey, roasted vegetables, fish, and can also serve as a light dinner on their own. This is a versatile dish that looks equally good on an everyday table or as an unusual appetizer.

Cauliflower fritters with hard cheese

Pickled cucumbers are a true classic of homemade canning, evoking the scent of summer, garden freshness, and the warmth of family meals. This recipe will yield crispy, piquant cucumbers with a well-balanced marinade. The pickled cucumbers acquire a light tartness and a distinct salty undertone, while retaining their crunchy texture. Young garlic, aromatic dill, and fragrant pepper add a bouquet of aromas and a piquant character to the vegetables. These canned cucumbers can be stored for a long time in a cool, dark place, such as a pantry, cellar, or basement. Pickled cucumbers are a versatile ingredient that can be used as a standalone snack or added to canapés, salads, and soups. The specified amount of ingredients makes 6 one-liter jars of preserves.

Pickled Cucumbers for Winter with Vinegar

Восточная


Zucchini fried with soy sauce and garlic is a simple yet surprisingly vibrant dish, where the tender texture of the vegetables meets the rich spiciness of Eastern flavors. When pan-fried, the zucchini becomes soft inside and lightly browned on the outside, while the soy sauce imparts a noble salty-umami note. Garlic releases its aroma, adding piquancy and a subtle kick that perfectly highlights the taste of young zucchini.

The combination of these three ingredients makes the dish both light and expressive. Zucchini can be served hot or cold; it is equally delicious in either form. This dish cooks quickly, and the result delights with a harmony of tastes and aromas, creating a sense of home comfort with a subtle culinary accent of the East.

Zucchini with Soy Sauce and Garlic

Zucchini caviar with mayonnaise is a delicious, delicate, and aromatic preserve that will be a real find for the winter table. Unlike the classic version, the addition of mayonnaise makes the caviar especially thick and velvety, giving it a pleasant richness and a slightly sour note, which makes the taste more harmonious and "homemade."

This caviar stores perfectly all winter; mayonnaise acts not only as a flavor accent but also as an additional preservative, helping to maintain the freshness and richness of the dish. Its taste is mild, creamy, with a slight piquancy and a rich vegetable aroma. This is an ideal option to enjoy the taste of summer in winter. You just need to open a jar and serve the caviar with meat, potatoes, or with a slice of fresh, crispy bread.

Zucchini caviar for winter with mayonnaise

If your tomato harvest is too large, you don't have to limit yourself to just pickling them for winter. You can make excellent homemade ketchup from tomatoes, and it will taste just as good as store-bought, and certainly healthier and more natural. Besides tomatoes, you'll need onions, apples, bell peppers, and sugar. Choose apples of sour or sweet-and-sour varieties. Antonovka, Bely Naliv, Semerenko, Bessemyanka, or Idared would be good choices. The specified amount of ingredients yields two 1-liter jars.

Homemade Ketchup

Bell peppers, stewed to perfection, make an ideal light and healthy side dish for any meat or fish course. This isn't just an alternative to braised cabbage or grilled vegetables; it's a true culinary discovery! The bright, moderately sweet flavor of the peppers with piquant notes is perfectly complemented by the tang and spice of capers, olives, and garlic. And if you enjoy experimenting, try adding chilled stewed peppers to burgers or salads – the result will pleasantly surprise you!

Braised Peppers

Discover the amazing zucchini jam with dried apricots – it's not just a sweet treat, but a true treasure trove of fiber and vitamins, enriched with the healing properties of dried apricots. It's perfect for both young and overripe zucchinis that you want to give a new lease on life. The dried apricots will give the neutral zucchini a vibrant flavor with a slight tartness and fill the jam with a subtle, slightly spicy aroma. From the specified amount of ingredients, you will get one 0.3-liter jar.

Zucchini jam with dried apricots

Hungarian


Lecsó made with bell peppers is a vibrant, aromatic, and incredibly delicious preserve that brings the taste of summer even in winter. This dish harmoniously combines the sweetness of ripe peppers, the slight tartness of tomatoes, and the piquancy of onions. The flavor of the finished lecsó is rich yet fresh, with a pleasant vegetable aroma that pairs wonderfully with meat dishes, chicken, or potatoes. Lecsó also goes well with rice, buckwheat, or bulgur, transforming a simple porridge into a complete meal.

Lecsó can be used as a base for stews, a sauce for braised dishes, or an addition to omelets. This preserve is versatile and always adds warmth and a bright flavor to any table.

For the best results, choose red bell peppers with thick walls, as they make the lecsó juicy and tender, with a rich flavor. Use ripe and juicy tomatoes. Such a preserve will become a true highlight of your winter stores and will remind you of warm summer days with every spoonful. The specified amount of ingredients yields 4 liters of preserves.

Stewed vegetables 🥔

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